High pressure treatment decelerates the lipolysis in a caprine cheese

Article

Abstract: Garrotxa cheese, a cheese made of goat's milk, typical of the Catalonian region, has been high press

Palabras claves:

FATTY ACIDS, Goat's cheese, High pressure, SDE, Volatile compounds

Autores:

Butz P., Fernández A., Guamis B.V., Jordi Saldo, Sendra E., Tauscher B.

Fuentes:

scopus